German Chocolate Brownie Cookies
German Chocolate Brownie Cookies recipe
Yield
24 servingsPrep
30 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown sugar
firmly packed |
*
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| 2 | cups |
chocolate chips (semi-sweet)
|
*
|
| topping | |||
| ½ | cup |
evaporated milk
|
|
| ½ | cup |
sugar
granulated |
|
| ¼ | cup |
vegetable shortening
golden |
*
|
| 2 |
egg yolks
lightly beaten |
*
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
pecans
chopped |
|
| ½ | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown sugar
firmly packed |
*
|
| 158 | ml |
vegetable shortening
|
*
|
| 15 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 473 | ml |
chocolate chips (semi-sweet)
|
*
|
| topping | |||
| 118 | ml |
evaporated milk
|
|
| 118 | ml |
sugar
granulated |
|
| 59 | ml |
vegetable shortening
golden |
*
|
| 2 | each |
egg yolks
lightly beaten |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
pecans
chopped |
|
| 118 | ml |
coconut
flaked |
*
|
Directions
Pre-heat oven to 375℉ (190℃) (190 C). Place sheets of foil on countertop for cooling cookies.
For cookies, combine brown sugar, shortening, water and beat at medium speed of electric mixer until well blended.
Beat eggs into creamed mixture.
Combine flour, cocoa, salt and baking soda. Mix into creamed mixture at low speed just until blended.
Stir in chocolate chips.
Drop rounded tablespoonfuls (1½ centimetres of dough 2 inches (5 centimetres)
Bake one baking sheet at a time at 375℉ (190℃) (190 C) for 7 to 9
DO NOT OVERBAKE.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
For topping, combine evaporated milk, sugar, shortening and stir over medium heat until thickened.
Remove from heat. Stir in vanilla, pecans and coconut.
Cool completely.
Frost cooled cookies.
